Miso Tofu Buddha Bowl

This is my new favourite marinade for tofu – so full of flavour! This is an easy dinner or lunch thats full of flavour, healthy veggies and plant based protein!

Adapted from original recipe by:




  • 1 block extra-firm tofu, cut into 1cm cubes
  • 1 cup quinoa, cooked as per packet instructions
  • 1 cucumber, diced
  • 3 carrots, grated
  • 1 avocado, sliced
  • 5 radishes, sliced
  • 100g baby spinach
  • 4 handfuls red cabbage, shredded
  • 1 tbsp sesame seeds


  • 100g miso paste
  • 6 tbsp of soy sauce/tamari
  • 4 tbsp of sesame oil
  • 2 garlic cloves, minced or finely chopped
  • 4 tbsp kewpie mayo or vegenaise (optional)


  1. Preheat oven to 180c
  2. Soak and cook quinoa as per packet instructions
  3. To make dressing: Combine miso, soy/tamari, sesame oil and garlic in a bowl and mix well. Halve the dressing mixture and add kewpie mayo/vegenaise to one of the half batches only. Set aside.
  4. Cube tofu and cover in paper towel to absorb excess moisture (putting a heave saucepan on top to help) for 5 minutes. Add cut tofu to the dressing bowl without the mayo added, and mix gently to coat completely. Add to a roasting dish and bake in the oven for 20 minutes.
  5. In a large bowl combine baby spinach, cucumber, carrot, radish, red cabbage, cooked quinoa and gently toss to combine. Serve into 4 bowls.
  6. Divide the cooked tofu and sliced avocado evenly among the 4 bowls, then sprinkle over sesame seeds and drizzle the remaining dressing (the one with the mayo added)
  7. Enjoy!

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